Peanut Tofu Lettuce Wraps (Vegan, Gluten Free)

These tofu lettuce wraps are the perfect light meal for a warm summer night. Tofu and mushrooms are sautéed, then drenched in creamy peanut sauce before served on crunchy lettuce!

Author:Alex

Prep Time:10 minutes

Cook Time:15 minutes

Total Time:25 minutes

Yield:serves 31x

Category:main dish

Scale

Ingredients

1 tbsp avocado oil

1 block extra-firm tofu, pressed for at least 10 minutes

2 cups mushrooms, chopped

4 green onions, sliced

1 can sliced water chestnuts, drained and rinsed

1 head of butter lettuce, leaves removed, washed, and dried

1/4 cup crushed peanuts

1 fresno chili, sliced thin

Peanut Sauce

1 tbsp avocado oil

1 tbsp toasted sesame oil

2 tbsp low sodium tamari

1 tbsp cold water

Juice of half a lime

1 tbsp rice vinegar

1–2 tsp chili paste

1 tbsp mauka honey

1 clove garlic, grated

1 inch piece fresh ginger, peeled and grated

2 tbsp creamy natural peanut butter

Instructions

Heat avocado oil in a large skillet on medium heat.

Add mushrooms and half of the green onions to the skillet, cooking for 2-3 minutes until mushrooms begin to release their liquid.

Use your hands to crumble the tofu into small chunks directly into the skillet. Continue cooking for 5-8 minutes, stirring occasionally, until tofu begins to brown nicely and mushrooms are cooked through.

Meanwhile, prepare the peanut sauce by whisking together all peanut sauce ingredients in a small mixing bowl until smooth and creamy.

Once tofu is done, remove from heat. Stir in water chestnuts and peanut sauce until everything is evenly coated.

Scoop about 1/4 cup of tofu mixture into each lettuce leaf. Top each lettuce wrap with a sprinkle of the remaining green onion, crushed peanuts, and fresno chili slices.

Notes

If you can’t find butter lettuce, any sturdy leafy vegetable will work. Try romaine or cabbage!